Roasted Red Peppers Preserved in Olive Oil | Make Ahead Mondays
- Red or multi-colour bell peppers
- 1-2 cloves of garlic, peeled and thinly sliced
- pure olive oil (not extra virgin)
1. Preheat your grill to medium high. 2. Stand a bell pepper on its bottom on your cutting board. Use a sharp knife to cut slabs of pepper away from the seedy stem and core. Discard the cores and set the pepper pieces in a bowl. Repeat until you've prepared all of your peppers this way. 3. Lay ...